Shrimp Cauliflower Fried Rice is a one pan lunch or dinner recipe that is low in calories and carbohydrates. This dish is ready in less than 30 minutes, packed with succulent shrimp and vegetables, and loaded with flavor.
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Shrimp Cauliflower Fried Rice is a flavorful meal loaded with healthy vegetables and protein packed shrimp.
Because riced cauliflower is used rather than traditional rice, this meal is lower in carbohydrates and calories, but just as tasty. It is made with many of the classic ingredients you find in your favorite take out dishes.
You can also easily modify this recipe to suite your tastes or swap out shrimp for chicken or pork, if preferred.
Looking for more low carb shrimp recipes? We recommend trying these recipes for Coconut Curry Shrimp and Creamy Shrimp Chowder with Bacon.
Why This Recipe Works
This is a very easy, one-pan meal. Because the cauliflower rice is cooked in with the vegetables and shrimp, there is no need to use more than one pan. This also makes cleaning up much quicker too!
It’s the perfect dish for lunch or dinner. You can even use this recipe for your weekly meal prep.
With just 12 grams of net carbohydrates per serving, this low carb dish is also suitable for keto diets and can easily be made gluten free simply by using gluten free soy sauce.
Step-By-Step Instructions
Ingredients
- 3 tablespoons butter (divided)
- 1 1/2 pounds shrimp (peeled and deveined): if using frozen shrimp, thaw in the refrigerator overnight prior to using.
- salt
- pepper
- 2 eggs (lightly beaten)
- 1/2 red bell pepper (sliced into thin strips)
- 1/2 yellow onion (diced)
- 1 carrot (diced)
- 2 cloves garlic (minced)
- 1 large head cauliflower (riced)
- 1/3 cup soy sauce: use gluten free soy sauce, if necessary
- 1 tablespoon oyster sauce: most oyster sauce is gluten free, but some contain soy sauce. Be sure to read the label to ensure the oyster sauce you buy is gluten free, if needed.
- 2 green onions (thinly sliced)
- 1 teaspoon sesame oil (or more to taste)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Rice the cauliflower. Please refer to this post on How To Rice Cauliflower, if needed.
Dice the onion and carrot. Slice the pepper into thin strips, thinly slice the green onions, and mince the garlic.
Create!
Melt a tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp and season lightly with salt and pepper. Cook, stirring occasionally, until opaque and cooked through. Transfer to a plate.
Next, prepare the scrambled eggs.
Melt a tablespoon of the butter in the skillet over medium heat and add the eggs. Cook, while stirring often and breaking up, until set. Set aside with the shrimp.
Add the last tablespoon of butter to the same skillet. Add red bell pepper, onion and carrot. Sauté until the vegetables start to soften.
Stir in the garlic and sauté for an additional 30 to 60 seconds.
Next, add the cauliflower rice. Cook, stirring often, until it softens and starts to lightly brown. You can add more butter, if necessary.
Add soy sauce, oyster sauce, and green onion. Sauté for another minute or two.
Mix back in the shrimp, as well as the sesame oil and scrambled eggs.
Cook another minute or two to warm through.
Present!
Garnish with red pepper flakes, chives, and/or lemon juice, if desired.
Tips and Techniques
- To make this recipe gluten free, be sure to use gluten free soy sauce. Also check the oyster sauce, as some may contain gluten.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days. Reheat in a skillet.
FAQ’s
Does Cauliflower Rice Taste Like Rice?
While cauliflower is pretty bland for a vegetable, it’s still not as bland as regular rice. You will be able to taste some of cauliflowers signature flavor when using it as a stand-in for traditional rice.
Is Cauliflower Rice Better Than Rice?
Cauliflower rice is much lower in calories and carbohydrates than regular rice. It’s an excellent option for those trying to lower their carb intake or lose weight.
Is Cauliflower Rice Keto?
Yes, cauliflower is a good choice for those following a keto diet. Depending on how strictly you follow the diet, you may have to limit how much cauliflower you consume as it does still contain some carbohydrates.
More Shrimp Recipes
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Shrimp Cauliflower Fried Rice
Ingredients
- 3 tablespoons butter (divided)
- 1 1/2 pounds shrimp (peeled and deveined)
- salt
- pepper
- 2 eggs (lightly beaten)
- 1/2 red bell pepper (sliced into thin strips)
- 1/2 yellow onion (diced)
- 1 carrot (diced)
- 2 cloves garlic (minced)
- 1 large head cauliflower (riced)
- 1/3 cup soy sauce (use gluten free soy sauce, if necessary)
- 1 tablespoon oyster sauce
- 2 green onions (thinly sliced)
- 1 teaspoon sesame oil (or more to taste)
Instructions
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp and season lightly with salt and pepper. Cook, stirring occasionally, until opaque and cooked through. Transfer to a plate.3 tablespoons butter, 1 1/2 pounds shrimp, salt, pepper
- Melt 1 tablespoon of the butter in the skillet over medium heat and add the eggs. Cook, while stirring often and breaking up, until set. Set aside with the shrimp.2 eggs, 3 tablespoons butter
- Add the last tablespoon of butter to the same skillet. Add red bell pepper, onion and carrot. Sauté until the vegetables start to soften.3 tablespoons butter, 1/2 red bell pepper, 1/2 yellow onion, 1 carrot
- Stir in the garlic and sauté for an additional 30 to 60 seconds.2 cloves garlic
- Next, add the cauliflower rice. Cook, stirring often, until it softens and starts to lightly brown. You can add more butter, if necessary.1 large head cauliflower
- Add soy sauce, oyster sauce, and green onion. Sauté for another minute or two. Mix back in the shrimp, as well as the sesame oil and scrambled eggs.1/3 cup soy sauce, 1 tablespoon oyster sauce, 2 green onions, 1 teaspoon sesame oil
- Cook another minute or two to warm through.
- Garnish with red pepper flakes, chives, and/or lemon juice, if desired.
Notes
Tips and Techniques
- To make this recipe gluten free, be sure to use gluten free soy sauce. Also check the oyster sauce, as some may contain gluten.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days. Reheat in a skillet.
